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Tomato & Bulgur Platter

Tomato & Bulgur Platter
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Home Food & Drinks Recipes Cooking Tomato & Bulgur Platter

Tomato & Bulgur Platter

Salad
Vegetables

Stevan Paul's favourite recipe from his cookbook 'Simple & Clever Cooking. Less is more'.

Stevan Paul

The Tomato Bulgur Platter is from Stevan Paul's award-winning cookbook Simple & Clever Cooking.

Ingredients (2 servings)
250 g large beefsteak tomatoes
pinch(es) salt
1 handful garlic
400 ml vegetable stock
20 g tomato paste
1/2 teaspoon(s) sweet paprika powder
200 g bulgur
20 g butter
1 pitta bread, wholemeal
4-6 small cherry tomatoes
6 mild green long Romano peppers, or 3 green bell peppers, deseeded and cut into strips
1 small white onion
2 stalk(s) parsley
200-300 g feta cheese, drained
pitted black olives to taste
freshly ground black pepper
  • Cut the large tomatoes into quarters lengthwise, remove the seeds and insides with a spoon and press through a sieve, collecting the freshly pressed tomato juice.
  • Roughly dice the tomato quarters and season with salt. Peel the garlic, grate finely and bring to the boil in a pan with the tomato juice, stock, tomato paste and paprika powder. Add the bulgur and bring to the boil. Add the diced tomato quarters along with the butter, cover and cook for 3 minutes. Then remove from the heat and leave to swell for 15 minutes, covered.
  • Warm the pitta bread in the oven at 80 degrees. Halve the small tomatoes and salt them. Heat 4 tbsp olive oil in a frying pan, add the peppers and fry over a gentle heat for 8-10 minutes until soft. Finally add the tomato halves and fry for 2-3 minutes.
  • Peel the onion and cut into thin rings, chop the parsley finely.
  • Stir the bulgur and season with salt, then put on a platter. Serve with feta cheese, vegetables and onion rings alongside. Sprinkle with parsley. Add the olives. Drizzle with olive oil, pepper and serve.

Tip:

Serve with tzatziki or sour cream on the side.

Stevan Paul
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